Rice And Cranberry Pilaf Recipes

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CRANBERRY RICE PILAF



Cranberry Rice Pilaf image

Provided by A Family Feast

Categories     side dish

Time 1h

Number Of Ingredients 15

½ cup uncooked orzo pasta
½ cup sliced almonds
3 tablespoons butter
1 tablespoon extra-virgin olive oil
¾ cup onions, diced small
¾ cup celery, diced small
1 tablespoon fresh garlic, minced
1 cup long grain white rice *
½ teaspoon dry thyme
¼ teaspoon white pepper
2 teaspoons orange zest
1 cup dried cranberries
3 cups chicken stock
½ cup orange juice
3 tablespoons fresh parsley leaves, (save and mince stems)

Steps:

  • In a small saute pan over medium heat, add orzo and toss and cook for five minutes until it is nicely browned. Remove to a plate to cool.
  • Use same pan over medium heat and add almonds and cook for three minutes tossing often until they are lightly browned. Remove to a plate to cool and pick out any that browned too much.
  • In a 3-quart sauce pan that has a tight-fitting lid, add butter and oil over medium high heat.
  • Once melted, add onions, celery and garlic and saute for four minutes.
  • Lower heat to medium, add the raw white rice and stir into the onion celery mixture. Cook for two minutes stirring often then add the thyme, pepper, zest, cranberries and the browned orzo and stir and cook for one minute.
  • Add the stock, orange juice and minced parsley stems and bring to a boil. Then reduce to low, cover and cook fifteen minutes. (I leave my pan half off the heat to make sure the rice does not stick if the liquid evaporates too quickly)
  • After 15 minutes, remove cover, fluff with a fork and stir in the chopped parsley leaves and reserved almonds.
  • Fluff again, taste for seasoning and serve.

Nutrition Facts : Calories 322 calories, Sugar 18.6 g, Sodium 141.2 mg, Fat 12.2 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 48.3 g, Fiber 3.3 g, Protein 7.1 g, Cholesterol 14.1 mg

RICE PILAF WITH CRANBERRIES



Rice Pilaf with Cranberries image

The perfect side dish to poultry and seafood this rice pilaf is super easy to make! With tons of sweet flavor from the cranberries your family will want this rice side dish again and again.

Provided by Lauren Schmidt

Categories     Side Dishes

Time 20m

Number Of Ingredients 8

2 tablespoons butter
½ white or yellow onion, diced
1 cup white rice
1 bay leaf
1 teaspoon better than bouillon chicken base
1 ½ cups water
1/4 cup chopped parsley
1/3 cup dried cranberries

Steps:

  • In a small pot that has a lid melt butter over medium-high heat. Add onion to melted butter and sauté 1-2 minutes.
  • Add rice, bay leaf, chicken bouillon base to the onions. Sauté 2-3 minutes spreading out the chicken base and slightly toasting the rice.
  • Add water and cover. Bring to boil, then reduce heat to a simmer. Cook covered 10 minutes until rice is tender.
  • Remove from heat, remove the bay leaf from the rice. Gently stir in the cranberries and parsley into the rice, serve immediately.

Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/4 of the final dish, Sodium 187 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CRANBERRY RICE PILAF



Cranberry Rice Pilaf image

This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 cup chicken broth
1/2 cup orange juice
2 tablespoons sugar
1-1/2 cups uncooked instant brown rice
1/2 cup fresh or frozen cranberries, thawed
1 tablespoon butter
2 tablespoons sliced almonds, toasted

Steps:

  • In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

CRANBERRY RICE PILAF



Cranberry Rice Pilaf image

A fresh tasting rice pilaf recipe flavored with dried cranberries, orange juice and thyme

Provided by ReadySetEat

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons Parkay® Original Spread-tub
1-1/2 cups long-grain white rice, uncooked
2 cups reduced-sodium chicken broth
1 cup orange juice
1/3 cup dried cranberries
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 cup chopped green onions

Steps:

  • Melt Parkay in large skillet over medium-high heat. Add rice; cook 3 minutes or until rice starts to turn golden brown, stirring frequently.
  • Carefully add broth, juice, cranberries, thyme and salt to skillet; bring to a boil. Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender. Stir in green onions.

Nutrition Facts : @id https, Calories 244 calories

ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries, chopped

Steps:

  • Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

WILD RICE PILAF WITH CRANBERRIES



Wild Rice Pilaf With Cranberries image

Provided by Florence Fabricant

Categories     side dish

Time 2h

Yield 8 - 10 servings

Number Of Ingredients 9

2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1/2 cup chopped celery
1 cup finely chopped onion
2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1 cup dried cranberries
2 cups wild rice
5 1/2 cups chicken or turkey stock
Salt and freshly ground black pepper
4 tablespoons butter or vegetable oil, or a mixture

Steps:

  • Preheat oven to 350 degrees.
  • In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
  • Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
  • Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.

Provided by PalatablePastime

Categories     Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

9 cups vegetable broth
1 1/3 cups wild rice, rinsed
1/4 cup butter
3 large onions, chopped
3/4 teaspoon ground cardamom
1 teaspoon ground allspice
2 bay leaves
1 cup craisins (dried cranberries)
1 cup golden raisin
2 teaspoons grated orange zest
salt
black pepper
1 1/2 cups long grain rice
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
  • Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
  • In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
  • Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
  • Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
  • Drain the wild rice.
  • Remove the bay leaves from the white rice and discard.
  • Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
  • Serve hot.

Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9

BARLEY, WILD RICE, AND CRANBERRY PILAF



Barley, Wild Rice, and Cranberry Pilaf image

A great side dish - the flavors go well with Thanksgiving dinner. The recipe says serve at room temp, but we re-heated it and served it warm. Everyone really liked it.

Provided by SweetChef

Categories     Rice

Time 45m

Yield 6 large servings., 6 serving(s)

Number Of Ingredients 12

3/4 cup pearl barley
1/4 cup wild rice
1/2 teaspoon salt
3 cups water
1 cup orange juice
3/4 cup dried cranberries
2 teaspoons lemon juice
1 tablespoon onion, finely chopped
1/3 cup olive oil
salt and pepper
1/4 cup chopped fresh parsley
1 cup walnuts, coarsely chopped and toasted

Steps:

  • In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
  • While barley and rice is cooking, pour orange juice over cranberries and set aside.
  • Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
  • Drain cranberries, reserving liquid.
  • Toss cranberries with barley and rice.
  • Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
  • Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

Nutrition Facts : Calories 371.6, Fat 25.2, SaturatedFat 2.9, Sodium 202.8, Carbohydrate 33.4, Fiber 6.4, Sugar 5, Protein 6.9

WILD AND BROWN RICE PILAF WITH CRANBERRIES



Wild and Brown Rice Pilaf with Cranberries image

Categories     Side     Bake     Thanksgiving     High Fiber     Cranberry     Dried Fruit     Fall     Healthy     Brown Rice     Wild Rice     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 11

Brown rice
12 ounces chicken stock
1 1/2 ounces diced onion
6 ounces brown rice
Wild Rice
7 ounces apple cider
12 ounces chicken stock
6 ounces wild rice
2 ounces shallots
2 ounces dried cranberries
2 ounces dry white wine

Steps:

  • 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
  • 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
  • 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
  • 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
  • 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.

RICE PILAF WITH CRANBERRIES



Rice Pilaf With Cranberries image

Provided by Food Network

Number Of Ingredients 1

No Ingredient Line

Steps:

  • Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.

RICE AND CRANBERRY PILAF



Rice and Cranberry Pilaf image

When white rice wants to turn up the glamour, it turns to whole berry cranberry sauce and toasted almonds, and voilà. A pilaf is born.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 8 servings, about 2/3 cup each.

Number Of Ingredients 5

1 can (14-1/2 oz.) chicken broth
1-1/4 cups orange juice
3 cups instant white rice, uncooked
1 can (16 oz.) whole berry cranberry sauce
1/4 cup sliced almonds, toasted

Steps:

  • Pour broth and juice into medium saucepan. Bring to boil on medium-high heat.
  • Stir in rice and cranberry sauce; return to boil. Cover.
  • Remove from heat. Let stand 5 min. Stir in almonds.

Nutrition Facts : Calories 250, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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